Morning all. Thursday's are my official weigh in days and I can't believe it, another 2 pounds off!! Happy days. Hope you are all doing well and thank you so much for all the support, encouragement and wisdom.

Breakfast: Two eggs scrambled in butter with smoked salmon, lemon juice and black pepper (this is my new favourite breakfast!) and a large Americano from Starbucks with single cream and sugar free vanilla syrup.

Lunch: Lettuce, cucumber, red and yellow peppers, ranch dressing and a slice or two of roast beef.

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!

Good morning!
Yay, Amber, 2 more lbs gone for good!
Clackley, so cold here, too. Wow. This weather pattern has gone on for much longer than usual!

B: coffee I think I will try one cup w/ HWC and see if I can postpone eating
Brunch: either scrambled eggs/bacon OR taco salad
D: Tilapia in butter, broccoli
S: bite of Smucker's All Natural PNB (my pills have been killing my stomach)
S: chix broth at will it really helps
Water: did better yesterday, will work on it again today.

__________________
Pat
68 years old
5'10"

"My boots are old and my coat is torn.
I am no longer young and not half perfect"

I've been hangin' around, but not posting my menus. Sometimes I'm feeling it, other times I'm not. I guess I get writer's block just like I do artist's block.

Rest assured, low carb friends, that I am still on the straight and narrow. Going strong and kickin' butt!

Lunch today: cleaning up the last little bit of leftovers from the pork picnic roast that I cooked on Sunday...75 g of pork shoulder and 2 servings of pork rinds for lunch. Shameful, I know. Not a veggie in sight. :P I don't tend to make veggies for my work lunch because I prefer to eat them straight out of my awesome pressure cooker.

Dinner is a "Cristin cleans out the freezer" meal again: MEATBALLS! Baked meatballs, finished under the broiler. ~9 oz of 80/20 ground chuck inexpertly rolled into lumpy vaguely spherical shapes, spiced up with some steak seasoning (Kirkland signature ripoff of Montreal Steak Seasoning, if you were curious). Oh, here's where the veggies come in. Lots and lots of veggies. ~8 oz of green cabbage, and ~180g of green beans, tossed together in the pressure cooker with some water, along with a clove of garlic, salt, pepper, and a little Red Boat Fish Sauce, and cooked until delicious, fragrant, and slightly mushy yet incredibly flavorful. Takes about 4 minutes on high pressure. My fiancé and I are going absolutely bonkers over this pressure cooker. Total game changer. I love the texture of the cabbage. MMMM. And the broth it makes is incredible!

And then to round out my calories for the day: a tablespoon of almond butter, slowly savored with a big glass of water.

~1200 calories, 29 g carbs/15 g fiber, 85g protein, 83g fat.

Yeah, so I mix US and metric measurements. Wanna fight about it?!

I sadly wish we Americans just used the metric system. Makes so much more sense. :/ I just tend to talk about different foods using different measurements. It generally depends on what the label measure the serving size in. HAH!

OK, there's my rambling for the day. Happy Thursday, y'all.

__________________
Cristin, otherwise known as the Mistress of the Pork Butt.

I've been meaning to ask, what do you mean by a savory roll? Not a bread roll is it? Is this American terminology lol?!

Not sure about the American terminology as I am Canadian - close but not quite. I got tired of the silly name of the egg and cream cheese concoction (know as an 'oopsie') and added some onion and garlic, salt/pepper, a bit of coconut flour and a sprinkle of dried onion and grated parmesan on top before cooking and renamed it 'savory roll'. It is still not a roll but more like a pancake!

Limetwist - good to hear you are still around. I wanted to share with you what I came up with with your recipe idea...... It is kind of an Asian version of taco salad!

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!

Not sure about the American terminology as I am Canadian - close but not quite. I got tired of the silly name of the egg and cream cheese concoction (know as an 'oopsie') and added some onion and garlic, salt/pepper, a bit of coconut flour and a sprinkle of dried onion and grated parmesan on top before cooking and renamed it 'savory roll'. It is still not a roll but more like a pancake!

Limetwist - good to hear you are still around. I wanted to share with you what I came up with with your recipe idea...... It is kind of an Asian version of taco salad!

That looks absolutely awesome. Very similar to what I did, yes. I have some dry sherry but I've yet to cook with it! I bet it tasted deee-lish with the romaine. I ate mine with spinach, but I think the crunchy fresh snap of the romaine lettuce would do a great job cutting through the meaty zesty flavors of everything else. Thank you for sharing it with me!

__________________
Cristin, otherwise known as the Mistress of the Pork Butt.

D: I'm helping out in the kitchen at our restaurant. We are having a 4 course beer tasting dinner. I made the desserts but I won't taste those. I have tried the chicken appetizer (perfectly on plan) and I will try the artichoke soup (again, on plan). Can't have the main course since it has pasta in it . These nights are always a temptation but fortunately they are only once a month